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Chef John's Zabaglione

Chef John

"In this classic Italian dessert, sweet, juicy fruit is enveloped in a rich but impossibly light custard."
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1 h 20 m servings 221 cals
Original recipe yields 2 servings

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  • Prep

  • Cook

  • Ready In

  1. Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.
  2. Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses.
  3. Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.
  4. Spoon custard over the strawberries. Serve while custard is still warm.


  • Cook's Note:
  • Instead of placing the metal mixing bowl over low heat to whisk the custard, you can set the bowl over a pot of slowly simmering water.

Nutrition Facts

Per Serving: 221 calories; 6.7 g fat; 28.9 g carbohydrates; 4.3 g protein; 307 mg cholesterol; 15 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 8
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I have never made a custard before, I didn't have a metal bowl so I just used a small sauce pan. It turned out amazing!

Those reviewers who said there wasn't enough are doing something wrong. The eggs need to be whisked constantly - without stopping - until the custard is cooked. This puts air into itwhich makes ...

This was so easy and so good! The video shows torching the tops, and I HIGHLY recommend this step (based on the photo, I thought it was a dusting of cinnamon on top). It really adds dimension to...

This is the first time I have ever made a homemade custard. I followed the directions exactly and it was delicious. I will definitely make this again.

All time favorite, quick dessert? Probably!! I (and my S.O.) can't get enough of this stuff. He requests nearly every other night as a post-dinner treat! It's great because I always have the ing...


I made this tonight for dessert. It is really good. There could have been more custard, so next time I will double the recipe for the two deserts. (Those desert glasses in the photo must be V...

I followed the directions, and it looked nothing like the photo. It hardly made enough to cover the strawberries in two small dessert dishes. It was yellow, not pale white like the photo. It was...